Really Easy Vegan Cabbage Salad w/ Spicy Mayo I always have so much cabbage and carrots from my CSA box and this is a easy yummy way to eat it up! Ingredients: 1 head of cabbage 1 tbsp veganaise sriracha to taste 3 carrots shredded  3 radishes thinly sliced 1 small purple onion thinly sliced Directions: Combine the veggies in a bowl and mix thoroughly. In a separate bowl combine the veganaise and sriracha to make a spicy mayo dressing. Mix both together with as much spicy mayo wanted! I served mine with chopsticks and some garlic chili sauce…I will probably make this every time to use up my cabbage! Enjoy!

Really Easy Vegan Cabbage Salad w/ Spicy Mayo

I always have so much cabbage and carrots from my CSA box and this is a easy yummy way to eat it up!

Ingredients:

1 head of cabbage

1 tbsp veganaise

sriracha to taste

3 carrots shredded 

3 radishes thinly sliced

1 small purple onion thinly sliced

Directions: Combine the veggies in a bowl and mix thoroughly. In a separate bowl combine the veganaise and sriracha to make a spicy mayo dressing. Mix both together with as much spicy mayo wanted! I served mine with chopsticks and some garlic chili sauce…I will probably make this every time to use up my cabbage! Enjoy!


Roasted Veggies, Polenta, & Tofu So yet again I have learned I am really good at overcooking (dare I say burning?) vegetables. It is not that I forget about them but rather I keep the poor vegetables in the oven until everything else is ready to be served. Timing just isn’t my thing. It is an acquired skill in the art of dinner making when multiple items have to make in onto a plate at the same time.  I never realized until recently that my Dad’s dinners were so precisely planned to be able to serve all plated items at the perfect temperature. His dinners nearly always consist of cooked vegetables, meat (of some sort),  salad, and even another side dish! Now I have come to realize he possesses some magical power which I apparently did not inherit (although I’m sure his experience working as a line cook might have helped). Maybe over time I will figure this out… So, I am attempting  now to stick to gluten free. After eating pizza last week my stomach was so upset and my whole body felt pretty unpleasant. So stay tuned for some endless gluten free recipes.  Onto the food! I made roasted zucchini, broccoli, and asparagus and browned some tofu on a nonstick pan and finished it all off with a creamy polenta! yumm!  Veggies: Broccoli Asparagus Zucchini Salt, Pepper to taste 1-2 Tbsp Olive Oil Tofu: Tofu sliced Salt, pepper to taste Polenta (adapted from Mark Bittman’s How to Cook Everything): 1/2 cup milk 1 cup organic polenta 1 tbsp olive oil 1/2 cup grated parmesan cheese pepper to taste Directions: For the veggies toss in olive oil, salt, and pepper, and bake in oven at 375F for 30 minutes or until tender. For the tofu, I use a non stick pan and heat until browned (because it is non stick I dont even have to use oil). For the polenta, combine milk with 2 cups of water and a large pinch of salt in a pan over medium heat. Bring to a boil then add the cornmeal slowly, whisking. Turn heat down and simmer (continue stirring!) until it thickens for approximately 10-15 minutes. Enjoy!

Roasted Veggies, Polenta, & Tofu

So yet again I have learned I am really good at overcooking (dare I say burning?) vegetables. It is not that I forget about them but rather I keep the poor vegetables in the oven until everything else is ready to be served. Timing just isn’t my thing. It is an acquired skill in the art of dinner making when multiple items have to make in onto a plate at the same time. 

I never realized until recently that my Dad’s dinners were so precisely planned to be able to serve all plated items at the perfect temperature. His dinners nearly always consist of cooked vegetables, meat (of some sort),  salad, and even another side dish! Now I have come to realize he possesses some magical power which I apparently did not inherit (although I’m sure his experience working as a line cook might have helped). Maybe over time I will figure this out…

So, I am attempting  now to stick to gluten free. After eating pizza last week my stomach was so upset and my whole body felt pretty unpleasant. So stay tuned for some endless gluten free recipes. 

Onto the food! I made roasted zucchini, broccoli, and asparagus and browned some tofu on a nonstick pan and finished it all off with a creamy polenta! yumm! 

Veggies:

Broccoli

Asparagus

Zucchini

Salt, Pepper to taste

1-2 Tbsp Olive Oil

Tofu:

Tofu sliced

Salt, pepper to taste

Polenta (adapted from Mark Bittman’s How to Cook Everything):

1/2 cup milk

1 cup organic polenta

1 tbsp olive oil

1/2 cup grated parmesan cheese

pepper to taste

Directions: For the veggies toss in olive oil, salt, and pepper, and bake in oven at 375F for 30 minutes or until tender. For the tofu, I use a non stick pan and heat until browned (because it is non stick I dont even have to use oil). For the polenta, combine milk with 2 cups of water and a large pinch of salt in a pan over medium heat. Bring to a boil then add the cornmeal slowly, whisking. Turn heat down and simmer (continue stirring!) until it thickens for approximately 10-15 minutes. Enjoy!



Radish Sandwich w/Gluten Free Bread So Henry’s right now has a ton of gluten free bread mixes on sale! I bought this one. I added sun dried tomatoes to it to spice it up and I used the oil from the sun dried tomato jar instead of vegetable oil which was called for. This is a great vegan sandwich (if you use egg replacer in the bread). You would never be able to tell that its gluten free! I am in love already, it really is a hearty bread and why not combine it with light sandwich fillings.  I recently went to tea in Point Loma at Tea Upon Chatsworth and one of the veggie sandwiches they served was a radish and butter tea sandwich and I was in heaven. I get a ton of radishes but had never thought of using them in a sandwich not a salad! So if you have some extra CSA radishes around or want a refreshing sandwich give this one a whirl, you wont be disappointed! Ingredients: Gluten Free Bread: Bob’s Red Mill Hearty Whole Grain Bread Mix 1/3 cup chopped sun dried tomatoes 1/4 cup of the sun dried tomato oil Sandwich fillings: 3 Radishes Earth Balance or soy butter Veganaise Herbs (dill, pepper) Directions: Toast two slices of bread and spread generously with soy butter. Wash radishes and thinly slice. Spread veganaise on both slices and place the sliced radishes on the slices and sprinkle with dill and pepper if desired. Then eat as open sliced sandwiches or one closed one!

Radish Sandwich w/Gluten Free Bread

So Henry’s right now has a ton of gluten free bread mixes on sale! I bought this one. I added sun dried tomatoes to it to spice it up and I used the oil from the sun dried tomato jar instead of vegetable oil which was called for. This is a great vegan sandwich (if you use egg replacer in the bread). You would never be able to tell that its gluten free! I am in love already, it really is a hearty bread and why not combine it with light sandwich fillings. 

I recently went to tea in Point Loma at Tea Upon Chatsworth and one of the veggie sandwiches they served was a radish and butter tea sandwich and I was in heaven. I get a ton of radishes but had never thought of using them in a sandwich not a salad! So if you have some extra CSA radishes around or want a refreshing sandwich give this one a whirl, you wont be disappointed!

Ingredients:

Gluten Free Bread:

Bob’s Red Mill Hearty Whole Grain Bread Mix

1/3 cup chopped sun dried tomatoes

1/4 cup of the sun dried tomato oil

Sandwich fillings:

3 Radishes

Earth Balance or soy butter

Veganaise

Herbs (dill, pepper)

Directions:

Toast two slices of bread and spread generously with soy butter. Wash radishes and thinly slice. Spread veganaise on both slices and place the sliced radishes on the slices and sprinkle with dill and pepper if desired. Then eat as open sliced sandwiches or one closed one!

Refreshing Strawberry Froyo! I love ice cream and frozen yogurt! I found this recipe and thought it would be the perfect way to eat more of those CSA strawberries. This turned out great and amazingly refreshing. This recipe will be perfect for those San Diego spring and summer BBQs. Delicious! Be on the look out for other variations, it is just so easy and soooo good!  Ingredients (adapted from here): 4 cups of chopped strawberries 3/4 cup of agave nectar 2 cups of plain yogurt 3.5 tsp strawberry vodka (optional, regular vodka is fine too) 2 tsp fresh lemon juice Directions: In a bowl mix strawberries (washed, hulled, sliced/chopped) with the lemon juice vodka and sugar. If you have a large enough food processor blend the strawberry mixture to the desired chunkiness ( I kept mine moderately chunky because I wanted it to showcase the strawberries). Then blend in the yogurt or mix in by hand. Freeze in an ice cream maker for 25 minutes or manufacturer’s instructions and transfer into a freezable container. Freeze in the freezer for another hour of more before serving.

Refreshing Strawberry Froyo!

I love ice cream and frozen yogurt! I found this recipe and thought it would be the perfect way to eat more of those CSA strawberries. This turned out great and amazingly refreshing. This recipe will be perfect for those San Diego spring and summer BBQs. Delicious! Be on the look out for other variations, it is just so easy and soooo good! 

Ingredients (adapted from here):

4 cups of chopped strawberries

3/4 cup of agave nectar

2 cups of plain yogurt

3.5 tsp strawberry vodka (optional, regular vodka is fine too)

2 tsp fresh lemon juice

Directions:

In a bowl mix strawberries (washed, hulled, sliced/chopped) with the lemon juice vodka and sugar. If you have a large enough food processor blend the strawberry mixture to the desired chunkiness ( I kept mine moderately chunky because I wanted it to showcase the strawberries). Then blend in the yogurt or mix in by hand. Freeze in an ice cream maker for 25 minutes or manufacturer’s instructions and transfer into a freezable container. Freeze in the freezer for another hour of more before serving.

Beet Pizza with Caramelized Onions and Feta & Gluten Free Crust I keep getting beets in my CSA box and I have NEVER been a fan of beets at all! I decided to try something different and give them a chance. Im happy to say I am less of a hater now, but I want to try this recipe with golden beets next time for sure. The gluten free crust was definitely disappointing. I really need to find a good crust recipe. I am not sure if it is the gluten free flour that is weird or if it is the xanthan gum that destroys its taste. Help? Ingredients: Pizza: 2 Beets 1 sliced onion 1/4-1/2 cup feta 1/4 cup cheddar cheese (optional) Olive Oil Crust (see original recipe here): 3 cups gf flour 2 tsp xanthan gum 1.5 cups sparkling water 1 tsp salt 2 tsp italian herbs (basil and oregano combo) 2 tsp sugar Drizzling Sauce (Optional): 1 tbsp balsamic vinegar 1 tbsp melted soy butter (earth balance) or olive oil 1 tbsp honey or agave Directions: Wash beets thoroughly and cut off beet greens leaving 1 inch of greens and wrap in foil and roast in an oven at 450 F for 40 minutes or until tender. Once roasted allow to cool until you can handle and peel the skin off of the beets. Slice the beets in half and then thinly slice the halves. While the beets are roasting prepare the onion and the dough. For the onion, thinly slice and cook on low heat for 10-15 minutes then add salt and continue to cook for 20 minutes or until sweet and lightly browned. For the crust I followed the recipe here, but made a few changes(see ingredients). I had to add a lot more flour to make it a normal dough consistency. Once the dough is cooked, brush the dough with olive oil and place the thinly sliced beets, feta, and caramelized onions on the pizza as desired. Place in 450F oven for 10 minutes. If you want it extra crisp turn the broiler on for the last 2 minutes. Combine drizzle sauce and drizzle on top if desired.

Beet Pizza with Caramelized Onions and Feta & Gluten Free Crust

I keep getting beets in my CSA box and I have NEVER been a fan of beets at all! I decided to try something different and give them a chance. Im happy to say I am less of a hater now, but I want to try this recipe with golden beets next time for sure. The gluten free crust was definitely disappointing. I really need to find a good crust recipe. I am not sure if it is the gluten free flour that is weird or if it is the xanthan gum that destroys its taste. Help?

Ingredients:

Pizza:

2 Beets

1 sliced onion

1/4-1/2 cup feta

1/4 cup cheddar cheese (optional)

Olive Oil

Crust (see original recipe here):

3 cups gf flour

2 tsp xanthan gum

1.5 cups sparkling water

1 tsp salt

2 tsp italian herbs (basil and oregano combo)

2 tsp sugar

Drizzling Sauce (Optional):

1 tbsp balsamic vinegar

1 tbsp melted soy butter (earth balance) or olive oil

1 tbsp honey or agave

Directions:

Wash beets thoroughly and cut off beet greens leaving 1 inch of greens and wrap in foil and roast in an oven at 450 F for 40 minutes or until tender. Once roasted allow to cool until you can handle and peel the skin off of the beets. Slice the beets in half and then thinly slice the halves. While the beets are roasting prepare the onion and the dough. For the onion, thinly slice and cook on low heat for 10-15 minutes then add salt and continue to cook for 20 minutes or until sweet and lightly browned.

For the crust I followed the recipe here, but made a few changes(see ingredients). I had to add a lot more flour to make it a normal dough consistency.

Once the dough is cooked, brush the dough with olive oil and place the thinly sliced beets, feta, and caramelized onions on the pizza as desired. Place in 450F oven for 10 minutes. If you want it extra crisp turn the broiler on for the last 2 minutes. Combine drizzle sauce and drizzle on top if desired.

Mashed Potato Mac and Cheese Grilled Cheese  Three comfort foods combined into one deluxe grilled cheese! Yes this is deadly, but I had to give it a try! After an exhausting weekend and on the verge of extreme dehydration from Coachella’s dry heat, I thought I would boost my sodium content while drinking a ton of water. This was the ultimate meal..haha Ingredients: Garlic mashed potatoes Chipotle mac and cheese (from fresh and easy, on sale for $1.29!) Homemade honey white bread Slice of cheese Directions: Butter the pan for toasting the bread. Toast two pieces of bread on one side and flip when browned. place a piece of cheese on the browned side of one of the slices and the mac and cheese and mashed potatoes on the other. Combine the slices and flip until nice and toasty!  PS: do not look at the nutritional information of any of these items. k thanks!

Mashed Potato Mac and Cheese Grilled Cheese 

Three comfort foods combined into one deluxe grilled cheese! Yes this is deadly, but I had to give it a try! After an exhausting weekend and on the verge of extreme dehydration from Coachella’s dry heat, I thought I would boost my sodium content while drinking a ton of water. This was the ultimate meal..haha

Ingredients:

Garlic mashed potatoes

Chipotle mac and cheese (from fresh and easy, on sale for $1.29!)

Homemade honey white bread

Slice of cheese

Directions:

Butter the pan for toasting the bread. Toast two pieces of bread on one side and flip when browned. place a piece of cheese on the browned side of one of the slices and the mac and cheese and mashed potatoes on the other. Combine the slices and flip until nice and toasty! 

PS: do not look at the nutritional information of any of these items. k thanks!

Best Ever Almond Cookies! These were absolutely amazing! I made these twice in a week and everyone could not get enough of them! These cookies are great, super easy, and delicious. Try these out! I want to try adding peanut butter to them next time! I adapted a recipe from here: http://www.sweetamandine.com/2010/04/through-and-through.html Here is my adapted ingredient list: 1 cup almond flour 1/2 cup sugar  1 large egg white 1/2 tsp almond extract 1/2-1 tsp cinnamon 2 pinches of salt 1 tbsp soy butter (optional) whole almonds(for the top)

Best Ever Almond Cookies!

These were absolutely amazing! I made these twice in a week and everyone could not get enough of them! These cookies are great, super easy, and delicious. Try these out! I want to try adding peanut butter to them next time!

I adapted a recipe from here: http://www.sweetamandine.com/2010/04/through-and-through.html

Here is my adapted ingredient list:

1 cup almond flour

1/2 cup sugar 

1 large egg white

1/2 tsp almond extract

1/2-1 tsp cinnamon

2 pinches of salt

1 tbsp soy butter (optional)

whole almonds(for the top)


Caprese Salad W/Roasted Vegetables (& Ryan had chicken :) )

Recipes soon

Blood Orange Poppyseed Muffins recipe Coming soon

Blood Orange Poppyseed Muffins

recipe Coming soon

Brazilian Cheese Bread Brazilian cheese bread is famous in Brazil and is a naturally gluten free recipe! I found this recipe on the internet and decided to give it a quick try. They baked perfectly and looked amazing, but… No one really liked them :(  The tapioca flour gave them a weird consistency, kind of chewy but with an aftertaste. Next time I would like to try a recipe for this bread that also adds in potato. recipe here- http://simplyrecipes.com/recipes/easy_brazilian_cheese_bread/

Brazilian Cheese Bread

Brazilian cheese bread is famous in Brazil and is a naturally gluten free recipe! I found this recipe on the internet and decided to give it a quick try. They baked perfectly and looked amazing, but… No one really liked them :( 

The tapioca flour gave them a weird consistency, kind of chewy but with an aftertaste. Next time I would like to try a recipe for this bread that also adds in potato.

recipe here- http://simplyrecipes.com/recipes/easy_brazilian_cheese_bread/